Raw banana cake

This is a yummy nut based alternative to traditional cheesecake. Unlike rich cheese or cream based cakes it is dairy free. The base is made with almond flour so it is gluten and grain free too! We don’t use any refined sugar in this one, but it is still important to enjoy in moderation.

Before making the cake it is a good idea to soak the nuts in some salt water overnight. Nuts contain significant levels of phytic acid and enzyme inhibitors, which can cause digestive irritation and prevent you from absorbing minerals and vitamins (more). Soaking the nuts before consumption helps to break these problematic substances down so the nuts will be better digested. If you’re only just reading this before you want to start, don’t worry – there is an alternative below.

30

minutes prepation

4hrs

freezing time

8-10

servings

Ingredients

Base

1.5 cups Almond meal

2 tbs ghee or butter melted

1 tbs coconut oil melted

Caramel

2 cups cashews – ideally we want to soak our cashews overnight in some salt water. Submerge them in filtered water and add a couple of pinches of salt. Alternatively we can boil them -see the method.

3 overripe bananas. Freeze your bananas when they get to ripe and these make them great to use for baking.

1 tbs lemon juice

1/2 tbs maple syrup

Icing

1 cup dates roughly chopped and softened with boiling water

2 tbs coconut milk

1 less ripe, fresh banana

Method

Base: Line the bottom of a 8-9 inch spring form cake tin with baking paper. Mix the almond meal, ghee and coconut oil together in a bowl. The mix should be a moist but not runny.

Transfer the mix to the cake tin and press it into the bottom of the tin so it becomes a thick base. Make sure the entire surface is covered. If you end up with any holes just sprinkle on a bit more almond meal in to cover them. Place the tin in the freezer and continue with the next step.

Filling: If you have not soaked the cashews they will need to be prepared. This method is not as effective for breaking down problematic compounds, but it will assist you in preparing the cake.

Place the cashews in a pan with enough water so they are covered them. Bring to the boil and simmer, uncovered for about ten minutes. Drain and rinse with cold water.

Ensure any excess moisture is shaken off the cashews then place in a food processor. Add the bananas by squeezing them out of their skins, the lemon juice and the maple syrup. Process until the mix forms a smooth consistency. Scrape down the sides of the food processor as necessary.

When the mix is smooth and consistent, remove the base from the freezer and pour it over. Smooth it over the base evenly then return to the freezer for at least twenty minutes.

Icing: For the topping you need to have soaked the dates in hot water and remove their stones if they are not pitted. Drain the dates then put them to the food processor. As long as you have scraped it out fairly well, you don’t need to wash it. Add the coconut milk and blend the mix until the turn into a smooth paste.

After twenty minutes remove the bottom layers of the cake from the freezer and spread the icing evenly over the top.

Slice the fresh banana and arrange it decoratively over the top. Return the cake to the freezer. It will need at least four hours to set properly.

Remove the cake from the freezer five minutes before serving. Take off the spring form edges from the tin. Pour boiling water over a sharp knife and use this to slice the cake.The cake can be kept in the freezer for a few weeks. Ideally it should be covered.